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Smoker Recipes May 07, 2021 12:31 pm #31119

Bstar Topic Author Offline Senior Member Posts: 42 Thank you received: 54	Picked up a smoker yesterday. Does anybody have any recipes they want to share for salmon/trout or any other meat?
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Smoker Recipes May 07, 2021 3:48 pm #31120

Start Paddling Offline Premium Member Posts: 214 Thank you received: 364	I use a 3:1 brown sugar to salt brine (usually 1 cup to 1/3 cup salt for a few coho fillets) for 8 hours and then dab them dry on a rack in the fridge for a half hour. Smoke at around 180 degrees for 3 hours more or less for preference. This afternoon’s results: This message has an attachment image. Please log in or register to see it.
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Smoker Recipes May 07, 2021 5:18 pm #31121

Bstar Topic Author Offline Senior Member Posts: 42 Thank you received: 54	Thanks! They look great!
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Smoker Recipes May 07, 2021 9:08 pm #31123

Fish head Offline Platinum Member Posts: 505 Thank you received: 224	Look really good !
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Smoker Recipes May 12, 2021 9:17 pm #31174

Trent Offline Platinum Member 9/12/1957 Posts: 854 Thank you received: 371	A cup of salt and a cup of light brown sugar per gallon of water. Make sure the fish is covered. Let soak overnight. Take out and place on racks skin side down and let air dry. Next, cover with light brown sugar. Very light covering. Put in smoker until done kings will have a taste of ham. The following user(s) said Thank You: Bstar
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Smoker Recipes Jun 15, 2021 12:44 pm #31847

Bruce42
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Here is a easy one.Smoked Salmon/TroutStep One — Go Catch a Fish!The best smoked fish is fish you’ve caught yourself. This recipe works especially well for salmon, rainbow trout, brook trout, and lake trout. If you have access to those fish, and you know how to catch them, go catch a few and then come back to this recipe. Another option is to buy the fish from your local grocery store or market. If you’re buying fish, ask how it was caught. Wild, line-caught salmon or trout is the best, and the only type of fish I would buy. Farmed fish are a poor substitute for their wild counterparts. The meat is of lesser quality because the fish don’t have to move like wild fish do. Furthermore, most farm-raised fish are treated with a dye to make their meat look appealing. How appealing is that... really? Do yourself a favor..., buy wild-caught salmon or trout. Smoked Fish Brine I’m using two Lake Trout fillets for this recipe, but any of the previously mentioned trout species or salmon will do. If you’re going for salmon, Sockeye Salmon is my favorite, followed closely by Coho Salmon Common Mistakes When Smoking Trout or Salmon There are a few mistakes people make when they smoke salmon or trout, mistake #1, they don’t brine the fish. The brine serves a couple of different purposes, but the two that are most important are:1. Keeping the fish from drying out during the smoke process.2. Adding an additional layer of flavor to the meat of the fish. How to Brine Trout or Salmon You can brine your fish in a dry brine, or a wet brine. Everyone has their own preference, but mine is a dry brine for fish. There are just a few ingredients you need to make the dry brine: • Kosher Salt – 1/3 Cup • Brown Sugar – ½ Cup • Onion Powder - ¼ teaspoon • Garlic Powder - ¼ teaspoon • Paprika - ¼ teaspoon I have to emphasize that I use kosher salt for this brine — don’t use table salt! There’s a huge difference in the two, and if you make the mistake your fish will be ruined .Combine the ingredients in a large food safe container and then set aside. Place your fish fillets in the container with the brine, and then liberally sprinkle the brine over your fish. Every nook and cranny of the fish fillet should be covered with your dry brine. Once the fish is adequately covered, cover the container with saran wrap and place it in your refrigerator. Let the fish brine for 3-6 hours. Be careful not to dry brine the trout much longer than 6 hours. If you do, you’ll end up with some very salty smoked trout! You’ll be shocked by how much moisture is in the container when you finally decide to pull the fish out of the brine and move on to the next step! Smoked Fish PellicleI could go into detail about what the pellicle is, but you probably don’t care. This next step is the step most people completely skip over, and it’s the difference in perfect smoked salmon, and average smoked salmon (or trout).After the trout has been brined, rinse each of the fillets thoroughly, and then pat dry. Place the fish on a grill rack, and then put the rack on the sheet pan you were using before, and back in the fridge!If you don’t have room in the fridge, you can put the fish in a cool (under 50 degrees), well-ventilated area. The fish will need to sit out for at least three hours. This step produces a tacky film on the surface of the salmon, called the pellicle. The pellicle will help your trout or salmon hold more of that smoke flavor you’re looking for, and keeps the fish from cooking too quickly. Time To Smoke the Trout (or Salmon)Hopefully, you’ve taken the time to properly brine the fish, and form a nice pellicle on the surface of the flesh. Now it’s time to put your fish in the smoker!Set your smoker up to cook with indirect heat at around 140 or 150 degrees, and then place your trout or salmon fillets on the grill grates. After two hours, increase the temperature in your smoker by 20 degrees. Repeat this process every two hours.What’s That White Stuff Oozing Out of My Smoked Fish?You can start your smoker out at 225 and just keep it there, but you’ll notice a white substance ooze out of the fish called albumin. Gradually increasing the temperature helps the fish firm up at a slower rate, thus reducing the albumin appearance, and giving you much better flavor!Small trout only take a few hours to smoke, but larger trout and salmon can take several hours. Check the temp of your fish with a good meat thermometer after a few hours, and when the fish has reached an internal temperature of 145 degrees, you’re done! Smoked Trout or Salmon GlazeYou don’t have to add a glaze to your smoked fish, but if you’re looking for an added layer of flavor, I highly recommend this step. After you put your salmon or trout in the smoker, combine the following ingredients in a small bowl:· Honey· Apple Cider Vinegar· Cayenne Pepper· Brown SugarStir the ingredients until the honey and brown sugar has dissolved, and then set aside. At the end of each hour, brush your fish with the glaze. This is how you get NEXT LEVEL AWESOME smoked fish.

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Last edit: by Bruce42.

Smoker Recipes Jun 17, 2021 9:34 am #31871

Deadeer Offline Junior Member Posts: 36 Thank you received: 20	You can sprinkle on your favorite rub, and smoke skin side down with no brining just like any meat. Stick the temp probe in and cook till 165deg. Super easy and quick. The following user(s) said Thank You: Fish head
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